CN1094727C - Chewing gum products containing perillartine and method of making same - Google Patents
Chewing gum products containing perillartine and method of making same Download PDFInfo
- Publication number
- CN1094727C CN1094727C CN96180524A CN96180524A CN1094727C CN 1094727 C CN1094727 C CN 1094727C CN 96180524 A CN96180524 A CN 96180524A CN 96180524 A CN96180524 A CN 96180524A CN 1094727 C CN1094727 C CN 1094727C
- Authority
- CN
- China
- Prior art keywords
- chewing gum
- peryllartine
- gum products
- flavor enhancement
- sweetener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 86
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 86
- XCOJIVIDDFTHGB-UEUZTHOGSA-N Perillartine Chemical compound CC(=C)[C@H]1CCC(\C=N\O)=CC1 XCOJIVIDDFTHGB-UEUZTHOGSA-N 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- XCOJIVIDDFTHGB-YRNVUSSQSA-N perilla sugar Chemical compound CC(=C)C1CCC(\C=N\O)=CC1 XCOJIVIDDFTHGB-YRNVUSSQSA-N 0.000 claims description 49
- 239000000203 mixture Substances 0.000 claims description 28
- 235000003599 food sweetener Nutrition 0.000 claims description 27
- 239000003765 sweetening agent Substances 0.000 claims description 27
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000011159 matrix material Substances 0.000 claims description 14
- 239000000945 filler Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000007967 peppermint flavor Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 5
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 5
- 235000001050 hortel pimenta Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 20
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- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 14
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- 230000002688 persistence Effects 0.000 abstract description 3
- 206010002091 Anaesthesia Diseases 0.000 abstract 1
- 230000037005 anaesthesia Effects 0.000 abstract 1
- 238000001949 anaesthesia Methods 0.000 abstract 1
- 210000003901 trigeminal nerve Anatomy 0.000 abstract 1
- 206010044652 trigeminal neuralgia Diseases 0.000 description 18
- 239000000047 product Substances 0.000 description 16
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- 239000000084 colloidal system Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
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- 231100000862 numbness Toxicity 0.000 description 4
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- 239000001993 wax Substances 0.000 description 4
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- 239000007864 aqueous solution Substances 0.000 description 3
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- 239000011347 resin Substances 0.000 description 3
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- 230000000717 retained effect Effects 0.000 description 3
- FZENGILVLUJGJX-NSCUHMNNSA-N (E)-acetaldehyde oxime Chemical compound C\C=N\O FZENGILVLUJGJX-NSCUHMNNSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
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- LNTHQBNSXNQPPZ-UXBLZVDNSA-N (ne)-n-[[4-(methoxymethyl)cyclohexa-1,4-dien-1-yl]methylidene]hydroxylamine Chemical compound COCC1=CCC(\C=N\O)=CC1 LNTHQBNSXNQPPZ-UXBLZVDNSA-N 0.000 description 1
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical class [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
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- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
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- 206010016326 Feeling cold Diseases 0.000 description 1
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- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 description 1
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-N 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000078639 Mentha spicata Species 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
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- 239000004376 Sucralose Substances 0.000 description 1
- 229920006387 Vinylite Polymers 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
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- 235000013871 bee wax Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
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- 239000010630 cinnamon oil Substances 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
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- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
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- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
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Landscapes
- Confectionery (AREA)
Abstract
Approximately 50 to 5000 ppm of perillartine is added to chewing gum so as to strengthen the sweet taste of the chewing gum and prolong the persistence of the sweet taste. The perillartine especially has the effects of oral cavity trigeminal nerve during the whole period of chewing in the mouth, such as tingling, insensible feeling, oral cavity anaesthesia and cool or warm feeling.
Description
Invention field
Present invention relates in general to a kind of chewing gum products, specifically, the present invention relates to a kind ofly use peryllartine to strengthen and prolong sweet taste and the chewing gum products of improved sense organ benefit is provided.The invention still further relates to this have sweet taste that strengthens and prolong and the preparation method who improves the chewing gum of sense organ benefit.
Background of invention
Chewing gum compositions generally comprises matrix, flavoring, filler and sweetener and other optional batching such as softening agent and toner.Filler and sweetener generally include sugar, glucose syrup and high intensity sweetner.High intensity sweetner often and sugar-free sweetener be used in combination.Sweetener is very fast usually to be discharged from chewing gum products.Because sweetener is released earlier, chewing gum products just loses sweet taste easily at short notice.Therefore exist the needs that require to improve and keep the method for chewing gum products sweet taste characteristics.
It is found that peryllartine is the aldoxime sweetener in a kind of natural Deone oil that is present in Perilla namkemonsis.It is than sucrose sweet 2000 times.The perilla seed main body of oil is a perillaldehyde.Peryllartine is the anti-aldoxime of this aldehyde, can be synthetic by perillaldehyde and azanol reaction.Peryllartine is separated early than nineteen twenty and obtains identifying, now can be from 1, and the 8-limonene is synthetic.Though allow its sweetener in Japan as tobacco, the application in other commerce because of its have bitter taste, menthol-Radix Glycyrrhizae taste with and low-down water-soluble being restricted.
Water-soluble and reduce its bitter taste and keep its high sugariness performance simultaneously for strengthening it, people develop the analog of peryllartine.Wherein a kind of analog is SRI Oxime V, and it is a kind of low-molecular-weight aldoxime sweeter 450 times than sucrose.This sweetener has heat endurance and have enough absolute acid stabilities when being used for soft drink in baking food.Another kind of analog is disclosed 8 in the US patent 3,699,132,9-epoxy peryllartine.This composition is more soluble in water, and has seldom or do not have bitter pleasant impression.JP patent disclosure specification 1992-173056 discloses a kind of chewing gum that prevents halitosis and/or decayed tooth.Prevent that wherein the used composition of halitosis from comprising the material that extracts from the Perilla plant of one or more types such as rosemary, or Salvia japonica.The most of open source literature of other of relevant peryllartine has showed that it is used to reduce carious tooth or bacterial plaque or provides other to protect the purposes of tooth benefit in composition for oral cavity such as toothpaste, gargle, tooth powder or the tablet that cleans one's teeth.
The invention summary
The present invention finds that at present the sugariness and the sweetness duration of chewing gum are improved when peryllartine is used for chewing gum.Using peryllartine to use the advantage of other sweetener commonly used in chewing gum in chewing gum is that peryllartine discharges very slowly with flavor enhancement, provides thus to have the long chewing gum that continues sweet taste.In colloid, use peryllartine not only to improve sugariness and sweetness duration, and unique trigeminal neuralgia mouthfeel unexpectedly is provided, and during whole chewing, can both continue this sensation.
Therefore, the present invention relates to strengthen and keeps the sweet taste of chewing gum products and the method for improvement chewing gum products sense organ benefit by add peryllartine to chewing gum compositions.The invention still further relates to the chewing gum products that contains peryllartine.
In first embodiment, the present invention is that a kind of its sweetness duration prolongs and the sense organ benefit is able to improved chewing gum products, and these goods comprise the about 95wt% matrix of about 5-, the about 95wt% filler of about 5-and sweetener, the about 15wt% flavor enhancement of about 0.1-and the about 0.5wt% peryllartine of about 0.005-.
In second embodiment, the present invention is that the sugariness persistence is prolonged the preparation method who is able to improved chewing gum products with the sense organ benefit, this method comprises the step of making the chewing gum compositions that contains the about 95wt% matrix of about 5-, the about 95wt% filler of about 5-and sweetener, the about 15wt% flavor enhancement of about 0.1-, and the peryllartine of the about 0.5wt% of about 0.005-is added in the described chewing gum compositions.
According to the present invention, add peryllartine with sugariness that strengthens chewing gum and the persistence that prolongs the chewing gum sweet taste to chewing gum products.Unforeseeable effect is that peryllartine also provides the improved and long sense organ benefit that continues.These sense organ benefits are owing to the trigeminal neuralgia irriate causes, and are not only limited to and comprise tingle, feeling of numbness, oral cavity adhesion sense and cold/warm sensation.The trigeminal neuralgia effect has also strengthened the fragrance of chewing gum.These characteristics are designed to provide the product of fresh breath or are designed to provide the product that protects the tooth benefit that to continue aspect the fragrance be very useful with long giving.
By following detailed description of preferred embodiments of the invention, and in conjunction with the embodiments and accompanying drawing, aforementioned and other characteristics of the present invention and advantage will become apparent.
The accompanying drawing summary
Fig. 1 has shown that the present invention contains the chewing gum of peryllartine and do not contain the comparison of chewing gum aspect the trigeminal neuralgia effect of peryllartine.
The detailed description of the preferred embodiment of the invention
Among the present invention, term " chewing gum " also comprises bubble gum and analog.All percentage number averages by weight percentage except as otherwise noted.
The present invention finds when adding peryllartine in the flavor enhancement and being used for chewing gum at present, the chewing gum of mint flavored particularly, colloid not only has the sweet taste that continues enhancing and long, and has the specific trigeminal neuralgia oral sensation that can continue during whole chewing.The generation of trigeminal neuralgia effect is the sensation that causes eyes, nose and oral mucosa when some chemical irritant stimulates trifacial teleneuron.The trigeminal neuralgia effect is not meant taste such as sweet taste, tart flavour or stink, and is meant the physics oral sensation, for example the hotness of the cold sense of menthol or Chinese cassia tree or pepper flavor.
Comprise the trigeminal neuralgia effect that peryllartine causes in the chewing gum and can be described as tingle, feeling of numbness, oral cavity adhesion sense and cold/warm sensation.The trigeminal neuralgia effect has also been given the fragranced of chewing gum products to strengthen.The chewing gum that contains peryllartine is analyzed, illustrated that peryllartine discharges with flavor enhancement, and most peryllartines (about 90%) still are retained in the colloid after chewing 20 minutes.After chewing 40 minutes, about 80% peryllartine still is retained in the colloid.Therefore, the unique organoleptic attribute that is obtained by peryllartine all exists during whole chewing.
According to the present invention, the sugariness of chewing gum compositions is enhanced by adding peryllartine, and it is about 5 that the addition of peryllartine is generally about 50ppm-, 000ppm, and more preferably from about 100ppm-is about 2,000ppm, the about 250ppm-of first-selection is about 1,000ppm.The analog that it is believed that peryllartine also can be used for the present invention, and reckons with that some analog can obtain identical trigeminal neuralgia effect.Yet,, can reckon with that the trigeminal neuralgia effect that is provided by them can not be retained in the colloid during whole chewing because analog is more soluble in water.
Peryllartine is a white crystalline powder, and molecular weight is 165.2 and is known as 4-isopropenyl-1-cyclohexene-1-formaldehyde α anti-oxime.Peryllartine can obtain from the SIGMA chemical company that is positioned at Mi Suli state St. Louis.Peryllartine can directly add in the chewing gum by its powder type, perhaps at first with powder dissolution in solvent (being preferably flavor enhancement or flavored oils).
Typical chewing gum generally comprises water-soluble inserts part, water-insoluble chewing gum base section and one or more flavor enhancements.Water-soluble portion is through chewing the process loss.The matrix part is stayed in the mouth during whole chewing.
The water-insoluble matrix generally comprises elastomer, elasticity plasticizer (resin), fat, oil, wax, softening agent and inorganic filler.Elastomer can comprise polyisobutene, isobutylene-isoprene copolymer, styrene-butadiene-copolymer and Heveatex such as tunny gum.Resin can comprise polyvinyl acetate and terpene resin.Preferred low-molecular-weight vinylite.Fat and oil can comprise tallow such as lard and tallow; Vegetable oil such as soybean oil and cottonseed oil, hydrogenation or partially hydrogenated vegetable oil and cocoa butter.Wax commonly used comprises pertroleum wax such as paraffin and microwax; Native paraffin such as beeswax, candelila wax, Brazil wax and Tissuemat E.
Matrix generally also comprises filler composition such as calcium carbonate, magnesium carbonate, talcum, Dicalcium Phosphate etc.; Softening agent such as glyceryl monostearate and glyceryl triacetate; Optional batching such as antioxidant, toner and emulsifying agent.Matrix accounts for about 5-95wt% of chewing gum compositions, more is typically about 10-50wt% of chewing gum, the most common about 20-30wt% that accounts for chewing gum.
The water-soluble portion of chewing gum can comprise softening agent, fill sweetener, high intensity sweetner, flavor enhancement and combination thereof.Adding softening agent in chewing gum is in order to optimize the oral sensation of chewing performance and colloid of matrix.Softening agent is also known as flexibilizer or plasticizer, accounts for about 0.5-15wt% of chewing gum usually.Softening agent can comprise glycerine, lecithin and combination thereof.Softening agent and adhesive that the aqueous solution that edulcorant aqueous solution for example comprises D-sorbite, hydrogenated starch hydrolysate, corn syrup and combination thereof also can be used as chewing gum use.
The filling sweetener accounts for about 5-95wt% of chewing gum, more typical about 20-80wt%, the most common about 30-60wt% that accounts for chewing gum.Fill sweetener and can comprise sugared type and Sugarless type sweetener and combination thereof.Sugar type sweetener can comprise and contain sugared composition, includes but not limited to sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, levulose, galactolipin, corn-syrup solids, glucose syrup etc., and they can separately or be used in combination.The Sugarless type sweetener comprises having the composition that increases sweet characteristic but lack known sugars commonly used.The Sugarless type sweetener comprises but is not limited to sugar alcohol such as D-sorbite, mannitol, xylitol, hydrogenated starch hydrolysate, maltitol etc. that they can separately or be used in combination.
Can also have high intensity sweetner, and usually and the Sugarless type sweetener use together.When using, high intensity sweetner generally accounts for about 0.001-5wt% of chewing gum, about 0.01-1wt% of preferred chewing gum.In general, high intensity sweetner is than sucrose sweet at least 20 times.Can include but not limited to Sucralose, aspartame, acesulfame potassium salt (sweetener), day amine sucdrol, asccharin and salt, cyclohexyl sulfamic acid and salt thereof, glycyrrhizin, dihydrochalcone, thaumati, Meng Naling etc., they can separately or be used in combination.
Can be used in combination sugared type and/or Sugarless type sweetener in the chewing gum.Sweetener also plays the function of all or part of water-soluble filler in chewing gum.In addition, softening agent can provide additional sugariness, when for example using sugar aqueous solution or sugar alcohol solution in the fragrant sugar composite of very moment.According to the present invention, peryllartine all can use in all types of sugared types or Sugarless type chewing gum.
One is about 0.1-15wt% for the amount that flavoring exists in the chewing gum, is preferably about 0.2-5wt% of chewing gum, and first-selection is about 0.5-3wt% of chewing gum.Flavor enhancement can comprise essential oil, synthetic flavor enhancement or its mixture, includes but not limited to derive from the oil of plant and fruit such as tangerine oil, fruit essence, Fructus Piperis peppermint oil, oleum menthae viridis, other peppermint oil, caryophyllus oil, wintergreen, cinnamon oil, fennel wet goods.Artificial flavoring and flavoring ingredients also can use in flavoring of the present invention.Natural and artificial flavoring can any sense organ acceptable manner be used in combination.
Peryllartine can use together with various flavorings such as spearmint, peppermint, fruit, Chinese cassia tree and eucalyptus oil.Preferably peryllartine and peppermint flavor enhancement are used together, more preferably use together with peppermint.In preferred embodiments, peryllartine and flavoring are pre-mixed, and then add in the chewing gum compositions that contains matrix and filler and sweetener.
Can also comprise optional member such as toner, emulsifying agent, medicine agent and other flavor enhancement in the chewing gum.
For a person skilled in the art according to the present invention above-mentioned embodiment can to make a lot of changes and improvements be conspicuous.Following examples are not construed as limiting the present invention, and only are to be used for illustrating embodiment preferred.
Embodiment 1-3
Peryllartine and peppermint are pre-mixed, then peryllartine/seasoning mixture are added in all the other batchings to the chewing gum formulations that preparation is shown down.
Batching Comparative Examples A embodiment 1 embodiment 2 embodiment 3
Matrix 19.65 19.65 19.65 19.65
Sugar 54.55 54.525 54.50 54.45
Syrup-45.5Be 13.33 13.33 13.33 13.33 dextrose monohydrates 9.90 9.90 9.90 9.90
Glycerine 1.42 1.42 1.42 1.42
Lecithin 0.25 0.25 0.25 0.25 peppermint flavor enhancement 0.90 0.90 0.90 0.90
Peryllartine--0.025 0.05 0.10
Amount to 100.00% 100.00% 100.00% 100.00%
Allow qualitative analysis group assessment embodiment 1 (250ppm peryllartine) and the embodiment 2 (500ppm) that forms by five estimators that undergo training, and compare with Comparative Examples A.Show sample with unknown in advance order.Obtain following feature:
1. embodiment 1 compares with Comparative Examples A: embodiment 1 has artificial sweet taste slightly, and than embodiment A hardship.Embodiment 1 also has warm or numb mouthfeel slightly.
2. embodiment 2 compares with Comparative Examples A: embodiment 2 is sweeter than embodiment A and amount artificial sweet taste is higher.Embodiment 2 also has tingle and feeling of numbness.
Allow by eight estimators that undergo training form time-quantification of intensities group assessment embodiments of the invention 3, and and Comparative Examples A compare.Ask about bitter taste, local flavor, the sensation of cold and the intensity of trigeminal neuralgia effect of estimator every 30 seconds-20 minutes the time of chewing about these two embodiment.It is all high that the result is presented at during whole the chewing local flavor, cold and the bitter taste of embodiment 3, but do not reach the degree of statistical significance.Compare embodiment A, embodiment 3 also had higher sweet taste during whole chewing, and had the higher sugariness (95% confidence level) of statistical significance under at interval 4 minutes and 8 minutes.In addition, as following table 1 and shown in Figure 1, the trigeminal neuralgia effect of embodiment 3 has higher statistical significance during whole chewing, wherein Fig. 1 diagram has compared the intensity of the trigeminal neuralgia effect of embodiment 3 and embodiment A, grade relatively is 1-9,9 expressions " very strong effect " and 1 expression " effect minimum ".The trigeminal neuralgia effect is described as tingle, feeling of numbness, oral cavity adhesion sense and cool and warm sensation.
Table 1 has shown the mean value of embodiment 3 and embodiment A trigeminal neuralgia effect under the various time intervals during chewing in 20 minutes.Table 1 has also shown the confidence level of the trigeminal neuralgia effect mean value that eight estimators provide.The difference that has statistical significance between confidence level explanation embodiments of the invention 3 and the Comparative Examples A.
Table 1
| The effect of embodiment A | The effect of embodiment 3 | Confidence level | |
| 30 seconds | 2.0000 | 3.2500 | 95％ |
| 1 minute | 2.3125 | 4.1250 | 99％ |
| 4 minutes | 1.9375 | 4.6250 | 99％ |
| 8 minutes | 1.9375 | 3.5000 | 95％ |
| 12 minutes | 1.8750 | 3.1875 | 95％ |
| 14 minutes | 1.7500 | 3.5625 | 95％ |
| 16 minutes | 1.6250 | 3.3750 | 95％ |
| 18 minutes | 1.5625 | 2.8750 | 95％ |
| 20 minutes | 1.7500 | 3.0000 | 95％ |
According to aforementioned, can be summarized as in chewing gum compositions and add peryllartine the sugariness and the sweetness duration of chewing gum had significant improvement.In addition, add peryllartine to chewing gum products and produced beyond thought unique trigeminal neuralgia mouthfeel.
Be to be understood that method and composition of the present invention can be attached in the various forms of embodiments, only illustrate above and described some.The present invention can comprise the embodiment of other form and not depart from essence of the present invention or basic feature.Be to be understood that adding the present invention's some other batching not to be covered, procedure of processing, raw material and composition will have opposite influence to the present invention.Therefore best embodiment of the present invention get rid of except that the invention described above comprise or use batching, procedure of processing, raw material or composition.Yet described embodiment should be thought to illustrate rather than limit the scope of the invention of the present invention comprehensively, and protection scope of the present invention is limited by claim rather than aforementioned content.All changes in claim equivalence meaning and scope all belong to protection scope of the present invention.
Claims (13)
1. chewing gum products, these goods comprise
A) 5-95wt% matrix,
B) 5-95wt% filler and sweetener,
C) 0.1-15wt% flavor enhancement, and
D) 0.005-0.5wt% peryllartine;
Wherein the percentage composition sum of each component is 100%.
2. the chewing gum products of claim 1, wherein filler and sweetener comprise sugar and glucose syrup.
3. the chewing gum products of claim 1, wherein flavor enhancement is the peppermint flavor enhancement.
4. the chewing gum products of claim 3, wherein the peppermint flavor enhancement is a peppermint.
5. the chewing gum products of claim 1, wherein said peryllartine accounts for the 0.01-0.2% of chewing gum products gross weight.
6. the chewing gum products of claim 1, wherein said peryllartine accounts for the 0.025-0.1% of chewing gum products gross weight.
7. the chewing gum products of claim 1, wherein chewing gum products is the Sugarless type chewing gum.
8. the chewing gum products of claim 7, wherein flavor enhancement is the peppermint flavor enhancement.
9. the chewing gum products of claim 8, wherein the peppermint flavor enhancement is a peppermint.
10. the chewing gum products of claim 9, wherein said peryllartine accounts for the 0.01-0.2% of chewing gum products gross weight.
11. the chewing gum products of claim 9, wherein said peryllartine accounts for the 0.025-0.1% of chewing gum products gross weight.
12. the preparation method of chewing gum products, this method may further comprise the steps:
A) make the chewing gum compositions contain 5-95wt% matrix, 5-95wt% filler and sweetener, 0.1-15wt% flavor enhancement and
B) peryllartine with 0.005-0.5wt% adds in the chewing gum compositions;
Wherein the percentage composition sum of each component is 100%.
13. the preparation method of chewing gum products, this method may further comprise the steps:
A) peryllartine of 0.005-0.5wt% is at first mixed with the flavor enhancement of 0.1-15wt%,
B) the 5-95wt% matrix is mixed with 5-95wt% filler and sweetener,
C) add the peryllartine/flavouring mixture that a) obtains to b then) in the matrix/filler and sweet agent mixture that obtain, form chewing gum compositions;
Wherein the percentage composition sum of each component is 100%.
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| CN1094727C true CN1094727C (en) | 2002-11-27 |
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| CN112353700A (en) * | 2020-08-25 | 2021-02-12 | 广州途富香料科技有限公司 | Compound sweetener and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4627974A (en) * | 1984-12-21 | 1986-12-09 | Ici Americas Inc. | Dentifrice formulation and method of treating teeth, mouth and throat therewith to reduce plaque accumulation and irritation |
| US5095106A (en) * | 1989-07-25 | 1992-03-10 | Colgate-Palmolive | Olgiosaccharide inhibition of Streptococcus pyogenes adhesion |
| US5242693A (en) * | 1988-06-21 | 1993-09-07 | Yoshie Kurihara | Protein curuculin and application of the same |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4627974A (en) * | 1984-12-21 | 1986-12-09 | Ici Americas Inc. | Dentifrice formulation and method of treating teeth, mouth and throat therewith to reduce plaque accumulation and irritation |
| US5242693A (en) * | 1988-06-21 | 1993-09-07 | Yoshie Kurihara | Protein curuculin and application of the same |
| US5095106A (en) * | 1989-07-25 | 1992-03-10 | Colgate-Palmolive | Olgiosaccharide inhibition of Streptococcus pyogenes adhesion |
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